Each year, the International Foodservice Editorial Council (IFEC) brings editors and public relations/marketing communications professionals together at their annual conference to exchange ideas, share resources and discuss editorial content for the variety of audiences in the foodservice space. I had the pleasure of attending this year’s event in Santa Barbara, California, and meeting many of the editors our team collaborates with daily. Despite the rare week of rainy weather that touched down in Southern California, IFEC put on an incredible conference for this year’s attendees!
Leading up to the event I heard from longtime IFEC members about how valuable the conference has been in year’s past, and the incredible programming the organization puts together regardless of the host city. They did not steer me wrong! The agenda provided many networking opportunities, and was stacked with chef showcases, insightful guest speakers, a plethora of food tours and more.
As a self-proclaimed “foodie”, IFEC was a treat to say the least.
Chef Showcases
IFEC kicked off with a warm reception for members to reunite and to become acquainted with the newbies like myself. The conversation quickly transitioned from introductions to excitement around the chef showcases that were on deck. To give a preview, here are some of the masterpieces I got to try:
- Watermelon Poke Bite: Watermelon Poke marinated in yuzu and Fujikake on a nest of watermelon rind, topped with watermelon caviar.
- Spiny Lobster Crispy Rice: Furikake crispy rice, secret spicy sauce, chives, lemon, local finger limes, Santa Barbara spiny lobster and Kikkoman soy sauce.
- Choripan Sandwich: Vegan chorizo crumbles and homemade lime garlic aioli on a brioche roll.
- Mango Masala Shrimp: Squid Ink, scallion, chili and Meyer lemon along with the mango infused shrimp.
- Oak Smoked American Lamb Ribs: The ribs were served with fermented hot honey and lemon cucumber pickles.
- Cacahuate Pork Belly: Crispy cacahuate pork belly, endive cups, pickled shallot, ninja radish, micro cilantro and crushed peanuts.
Okay, okay, I think you get the picture – it was delicious. And the same was true for the showcases that followed.
Office Hours
During the office hours section of IFEC, each PR/marketing professional had the opportunity to sit down 1v1 with editors from each publication that is a fit for their respective client roster. Meetings begin around 8:15 a.m. and go throughout the course of the morning, leading into the early afternoon. However, there’s a catch – you only get 10 minutes! At the end of each session, the bell rings and you move on to the next. I’ve never speed dated before, but I would have to imagine this experience was very close to what it would feel like.
Food Tours
Like the Chef Showcase, there is no shortness of tasty food when it comes to the food tours that IFEC organizes. Broken down into four separate tours, each attendee was able to select one to join and give their taste buds a ride to remember. We’re talking artisan chocolate, Argentinian empanadas, fine wine and local brews, exotic fruits, an assortment of seafood and a whole lot more.
Guest Speakers
Mixed in throughout the event were guest speaker presentations to provide us an inside look on a certain segment or issue within the foodservice industry. I particularly enjoyed listening to Brooke Carhartt of Carhartt Family Wines. Considered the “O.G. winemaker” she talked about her path to building her family’s winery. It was cool to hear about Brooke’s journey and taste a couple of her wines as we looked out at the Santa Barbara coast.
I can’t wait for next year’s event in Louisville! I can already hear the bourbon calling…
